chickpea remoulade patties

i got to make dinner last night! due to my funky work hours this doesn't happen often so i get pretty excited when i get to let loose in the kitchen and concoct a weeknight meal.

but backing up a bit, this dinner actually began on take shape on sunday when we made these tempeh crabcakes. perhaps we're just light remoulade-ers but we had a lot left over. so here's what you need to do. first make the tempeh crabcakes (because they are amazing) and then the next night dredge some tofu slabs in the remoulade then in bread crumbs then pan fry for super simple weeknight deliciousness. and then after that use up the rest with this with this easy peasy little recipe. all it takes is some mashing and mixing and patty forming and you're in business. i baked them (but you could certainly fry them as well if you want a bit more crunch) and then served them atop a pile of garlicky, smokey sauteed kale (you could also go the sandwich route). i love the tangy-ness from the remoulade and it's so flavorful that it pretty much takes care of all the seasoning you need (to be honest i just threw in the paprika because it felt like cheating to not add anything else to season. plus i like paprika) and the chickpea/polenta combo gives these a hearty but not heavy texture.

chickpea remoulade patties
ingredients:
1 can chickpeas, drained and rinsed
1 cup cooked polenta
3/4 cup remoulade
1/3 cup breadcrumbs
2 tablespoons(ish) chopped chives*
1/2 teaspoon paprika
salt and pepper to taste

first, heat your oven to 350 and line a baking sheet with parchment.

mash the chickpeas in a large bowl then add the cooked polenta and mash/mix it all together (hands accomplish this quickly and easily if you feel like getting messy). add the remoulade and mix and then add the rest of the ingredients and mix until well incorporated.

form your mixture into 8 patties and brush both sides with olive oil. bake for 15 minutes, or until browned. flip and cook another 15 minutes until the other side is browned. serve and enjoy!

*our first garden harvest of the year! i like to think they were better than the ones at the grocery store.

-d

indian chickpea stew

whenever kris is out of town, instead of smartly cooking for one, i do the total opposite and cook for 8*. it happens every time. during his most recent weekend trip my vat on the stove contained indian chickpea stew from the cafe flora cookbook. the stew is exactly what you would imagine hearty chickpeas and vegetables in a spicy tomato broth**. it's comfort food that comes together (relatively) quickly and easily and you can freeze the leftovers and reheat when you're feeling lazy.

i made a few tiny adjustments to the recipe: instead of 1 pound of potatoes i did half a pound and a zuccini. i also only added 1 teaspoon of salt instead of 2 and didn't feel like i needed to add any more later. you might want to but better to check it out first than have chickpea salty stew. oh and it also says to use a 3-quart or larger saucepan....go for larger, my 3-quart was full to the brim which made stirring in the greens difficult. and speaking of greens i added way more than 3 cups. maybe that's why the pot was so full......hmmmm. anyway, below is the recipes as it is in the book.

the cookbook recommends serving this with a side of green beans, asparagus or snow peas. i served it over rice.

indian chickpea stew
(from cafe flora cookbook)
ingredients:
15 oz. can canned chickpeas
2 tablespoons vegetable oil
1 tablespoon brown mustard seeds
1 tablespoon whole cumin seeds
1 large onion, thinly sliced in crescents
1 (2 to 3 inch) piece fresh ginger, peeled and minced
1 jalapeno chili, finely diced
28 oz. can diced tomatoes in juice
1 tablespoon ground turmeric
2 teaspoons salt
2 cups water
1 pound small red potatoes
3 cups roughly chopped greens (i used kale)
1/2 cup chopped parsley
1/2 cup chopped cilantro

heat the oil in a saucepan, add the mustard and cumin seeds and saute over medium heat until fragrant and the mustard seeds start to pop.

add the onion and saute until soft and translucent, about 10 minutes. then add the ginger and jalapeno and saute for 2 minutes more.

stir in the tomatoes and their juice, turmeric, salt and water. bring the mixture to a boil, lower the heat, and simmer for 20 minutes.

while the sauce simmers, drop the potatoes into a small pot of boiling water to cover. cook them, covered, until they are barely tender, about 20 minutes. drain the potatoes and cut them in half. you cook the potatoes separately so they don't fall apart in the stew.

add the chickpeas, potatoes and greens to the tomato mixture. simmer, stirring occasionally, until the vegetables are hot, 3 to 5 minutes. if you find the stew is getting thicker than you like, add more water to keep it saucy. just before serving, add the herbs, and season to taste with salt.

*the recipe claims 4-6 servings but seriously. i had one dinner. two lunches. and two full tupperwares in the freezer. i'll give you 6-8 but i'm still leaning towards 8.
**i notice that this picture does not look saucy at all but trust me, sauce is there.

-d

vermicelli nests with chickpeas, spinach and tomato

there were a couple of factors working against us cooking a big dinner on sunday:

1. it was hot. really hot. the kind of hot that makes you really not want to hang out in a tiny kitchen with the stove and oven cranking along.

2. sunday morning was bay to breakers. as we made our way to the panhandle to watch the craziness, bloody marys and mimosas in tow, there was really no telling how much cooking we would be up for later in the day.

keeping this in mind saturday afternoon as i looked through my cookbooks i thought this simple, fast pasta recipe was a perfect fit....assuming we didn't cave in to take out (we didn't. obviously.).

i really enjoyed this dish. it's light and fresh and easy and tasty. it also uses white wine so pick one that's yummy and you can enjoy a nice chilled glass as you eat this on a hothot day.

vermicelli nests with chickpeas, spinach and tomato
(from the mediterranean vegan kitchen, makes 4-6 main course servings)
ingredients:
2 tablespoons olive oil
2 large cloves garlic, finely chopped
1 (15-oz) can chickpeas, rinsed and drained
1 cup dry white wine
2 to 3 teaspoons fresh thyme leaves or 1 teaspoon dried
1 pound fresh plum tomatoes, seeded and chopped
8 ounces fresh spinach, stemmed, cut into 1/2 inch wide strips
pinch sugar
salt and black pepper to taste
12 ounces vermicelli, capellini, or spaghettini

in a large nonstick skillet, heat the oil over medium heat. add the garlic and cook, stirring for 2 minutes. add the chickpeas and toss to coat with the garlic and oil. add the wine and thyme. bring to a boil over high heat.

add the tomatoes, spinach, sugar, salt and pepper. toss well to thoroughly combine and remove the skillet from the heat. set aside until the tomatoes are just warm to the touch, about 5 minutes.

meanwhile, cook the pasta according to the package directions until al dente; drain well.

arrange equal amounts of the pasta in small circular piles (like nests!) in the bottoms of bowls. divide the chickpea and tomato mixture evenly among the bowls. pour the remaining liquid from the skillet evenly over all and serve.

-d

quinoa with grilled zucchini and garbanzo beans

Here is another take on quinoa salad. I really liked this, but it made A LOT of quinoa. So if you are making it for two, I would make half the recipe. You will have plenty for dinner and leftovers. Also, do not forget to add the lemon juice. It brings a nice bright contrast to the headiness of the spices.

Quinoa with Grilled Zucchini and Garbanzo Beans
from Bon Appetit, August 2008

1 15-ounce can garbanzo beans (chickpeas), drained
3 tablespoons fresh lemon juice
5 tablespoons extra-virgin olive oil, divided
2 garlic cloves, peeled
2 teaspoons cumin seeds
1 teaspoon turmeric, divided
1 teaspoon smoked paprika,* divided
2 cups water
1 cup quinoa
1 teaspoon coarse kosher salt
1 1/2 pounds medium zucchini (about 5), trimmed, quartered lengthwise
1 1/2 teaspoons ground cumin
4 green onions, thinly sliced
1/4 cup chopped fresh Italian parsley

Combine garbanzo beans and lemon juice in large bowl. Add 3 tablespoons oil; press in garlic and stir to combine. Let marinate at least 15 minutes and up to 2 hours.

Heat 1 tablespoon oil in medium saucepan over medium-high heat. Add cumin seeds, 1/2 teaspoon turmeric, and 1/2 teaspoon paprika; stir until fragrant, about 1 minute. Add 2 cups water, quinoa, and coarse salt; bring to simmer, stirring occasionally. Reduce heat to medium-low. Cover and simmer until all water is absorbed, about 16 minutes.

Meanwhile, prepare barbecue (medium high heat). Place zucchini on rimmed baking sheet. Drizzle with 1 tablespoon oil. Sprinkle with ground cumin, 1/2 teaspoon turmeric, and 1/2 teaspoon paprika. Toss to coat evenly.

Place zucchini on grill; sprinkle generously with salt and pepper. Grill until tender and browned on all sides, 10 to 12 minutes. Transfer to work surface. Cut crosswise into 1/2-inch pieces. Add zucchini, green onions, and parsley, then garbanzo bean mixture to quinoa. Toss to blend. Season with salt and pepper.

Can be made two hours ahead; let stand at room temperature.

*Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce.

- e

curried eggplant with tomatoes and basil

I received my April issue of Real Simple the other day, and in perusing various cleaning tips and new uses for old things (none of which I will ever use), I happened upon this recipe. AND, I had an eggplant in the fridge, an unused leftover from my Sunday tapas party (more on that later!) and decided that I would try it. I like curry. And chickpeas. And i really liked this. And it took all of about 30 minutes to make. So, perfect for a weeknight meal!

Curried eggplant with tomatoes and basil
from Real Simple, April 2009
serves 4

1 cup white basmati rice
1 tbsp olive oil
1 onion, diced
2 pints cherry tomatoes (I used 1, and it was more than enough), halved
1 eggplant, cut into 1 inch pieces
1 1/2 tsp curry powder
salt and pepper
1 can chickpeas, drained and rinsed
1/2 cup fresh basil

Cook rice according to package instructions.

Heat oil in a sauce or saute pan over medium high heat. Add the onion, and cook, stirring occasionally, until onion is soft, 4 to 6 minutes.

Stir in the tomatoes, eggplant, curry powder, salt and pepper. Cook, stirring, until fragrant, about 2 minutes.

Add 2 cups of water and bring to a boil, then reduce to a simmer and let cook until eggplant is tender, 12 to 15 minutes. Stir in the chickpeas and cook just until heated through, about 3 minutes.

Remove from heat, stir in basil, and serve over rice. Enjoy!

- e

tomatoey spiced chickpeas

i have a bad habit of flipping through my cooking magazines, finding a bunch of things i want to make, and then putting the magazine away and forgetting all the delicious possibilties inside. i'm trying to do better. this one comes from the march issue of gourmet and the dish was fantastic. i love the heartiness of chickpeas and the fresh herbs in here made the flavors really pop as well. this was easy to make and you probably have most of the ingredients already. we had it as a side but it would also be a good entree served over rice (or any other grain for that matter). and it gets bonus points because it held up well for leftovers for lunch the next day.

tomatoey spiced chickpeas
(from gourmet, march 2009)
ingredients:
1/3 cup extra-virgin olive oil
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground ginger
Rounded 1/4 teaspoon hot red-pepper flakes
1 (1 1/2-inch) piece cinnamon stick
1 (28-ounce) can whole tomatoes in juice
2 (15-ounce) cans chickpeas, rinsed and drained*
1/2 cup chopped flat-leaf parsley
1/4 cup finely chopped mint

heat oil in a 12-inch heavy skillet over medium heat, then cook cumin, coriander, ginger, red-pepper flakes, and cinnamon stick, stirring constantly, until fragrant and a shade darker, about 2 minutes.
add tomatoes with juices, breaking up tomatoes with a spoon, then add chickpeas. simmer, stirring occasionally, until slightly thickened, about 20 minutes. discard cinnamon stick.
stir in parsley and mint. serve warm or at room temperature.

*in my mind the instructions to buy 2 cans of chickpeas meant only buy one at the grocery store, so our version was a bit more tomatoey then it's supposed to be but it was still yummy.

-d

quinoa for jill

jill requested a quinoa recipe and i have been meaning to post one for her for weeks. it took me long enough but, at last, here you go my dear.

i came up with this recipe with jill in mind. she likes chickpeas. she likes spinach. and she likes chickpeas and spinach together. she wants more tofu ideas. i have also heard that the grocery stores of lincoln, nebraska tend to lack in the exciting ingredient department. so, keeping all these things in mind, a perfectly jilly (i think) quinoa was born.

quinoa with spicy chickpeas, spinach and tofu
ingredients:
1 cup quinoa
2 cups water
1 can chickpeas, drained and rinsed
1 bunch spinach
1 shallot (or onion), chopped
extra firm tofu, well drained and dried
soy sauce
olive oil
smoked paprika
chili powder
cayenne pepper
salt

combine the quinoa and water in a pot and bring to a boil. reduce heat, cover and simmer 10-15 minutes until water is absorbed.

heat a drizzle of olive oil in a pan and add the chickpeas. season with salt, paprika, chili powder and cayenne to your liking. cook over medium-high heat until chickpeas start to get brown and cunchy on the outside.

while your chickpeas are cooking, heat a little more oil in another pot and add shallots and a pinch of salt. cook a few minutes until soft and fragrant. add spinach and cook until just wilted.

when the chickpeas are done move them into a bowl and use the same pan to cook the tofu (no need to rinse, the spices are good!). slice tofu into 1/4 - 1/2 inch slabs. cook over high heat in the pan with a little oil and a splash of soy sauce. cook a few minutes on each side until they get browned and a little crusty. remove from heat, let cool a minute then cut into bite sized pieces.
place everything in a bowl over quinoa, adjust seasoning with more salt if you want and enjoy!

-d

moroccan tagine

A friend of mine described me the other day as a "part-time vegetarian" which is an accurate description of my approach to food and eating. And I feel that this tagine, in some way, encapsulates that idea. It is a take on the Moroccan classic, well spiced and flavorful without being fussy. We opted to add chicken, as I was cooking with my more carnivorous family, but the recipe actually comes from a vegetarian cookbook (we very loosely interpreted it from New Vegetarian Entertaining by Jane Noraika. Ironic, I know. And honestly, it was perfect. And would have been perfect sans chicken. It makes a lot, and the leftovers are just as tasty. I can't wait to make it again. And again.

I am including a recipe for homemade harissa as well, but we used a canned harissa I had on hand. A warning - it is hot stuff!! Use sparingly.


Moroccan Tagine

2 tbsp olive oil
1/2 red onion, thinly sliced
1/2 white onion, thinly sliced
1 tsp ground turmeric (I found the best ever bargain on turmeric - 50 cents an ounce - at Polcari's, in Boston's North End)
2 tsp cumin seeds
2 tsp ground coriander
1 tsp ground cinnamon
1 red serrano chili, seeded and finely chopped
3 cups canned diced tomatoes, about 28 ounces
1 tbsp tomato paste
1/2 cup dried currants
1/2 cup black olives (we used kalamata) pitted and chopped
1 large baking potato, peeled and cubed
2 cups carrots, peeled and thickly sliced
1 can chickpeas
parsely, chopped
cilantro, chopped

2 chicken breasts, optional

1. if using chicken, slice in strips, and brown in 4 quart saute pan. remove from pan.
2. add more oil to the pan, and onions and spices (turmeric, cumin, coriander, cinnamon) and the chile, and cook until the onions are softened and translucent, about 10 minutes. Stir in the tomatoes and tomato paste and cook for 10 minutes. And the currants, olives, potato and carrots. Continue cooking slowly over low heat for about 45 minutes, until the carrots and potatoes are tender.
3. return the chicken to pan (if using) along with chickpeas, and bring to a boil. Sauce should reduce slightly.
4. Stir in parsley and cilantro, season with salt and pepper. Serve over couscous, and drizzle with harissa.

Harissa Sauce
3 large fresh red chilis
1 garlic clove
2 tsp ground coriander
1 tsp ground cumin
1/4 cup olive oil
1 tsp tomato paste
pinch of salt

1. Put the chilis in a dry skillet and cook over gentle heat until the skins begin to blacken and blister. Remove from heat, let cool, and remove the seeds.
2. Put the chilis and remaining ingredients in a blender or food processor and process until smooth. Sauce will keep, refrigerated, for 2 to 3 weeks.